The DOI matches its Crossref record.
Inhibition of Amino Acid Decarboxylase Activity of Enterobacter aerogenes by Active Components in Spices
Open accessAbstract
The water and ethanol extracts of several commercially available spices were examined for their inhibitory action on the decarboxylase activity of a crude extract of Enterobacter aerogenes . The water extracts had a negligible effect on histidine decarboxylase activity, except for water extract of cloves which reduced the activity by about 40%. However, the ethanol extracts had a rather higher inhibitory action upon histidine, lysine, and ornithine decarboxylases. Of the spices used, cloves, cinnamon, sage, nutmeg, and allspice were very effective in inhibiting the decarboxylases. Among the components of those spices, cinnamaldehyde and eugenol were found to be effective inhibitors.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Cinnamaldehyde is indeed capable of altering the lipid profile of the microbial cell membrane [47].”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [47]
In the citing paper
“It also acts against different bacterial enzymes, including ATPase, histidine carboxylase, amylase and protease [46,47].”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [47]
In the citing paper
“Non-specific inhibition of membrane-bound or -embedded enzymes can be caused by small hydrophobic molecules as a result of changes in the protein conformation.”
From Effect of essential oils on pathogenic bacteria (2013) · cites this paper as [47]
Citations
Cited by
Sorted by citations
Essential oils: Their antibacterial properties and potential applications in foods—A review
Burt, S. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.03.022 · Cited by 10,488
“The hydroxyl group on eugenol is thought to bind to proteins, preventing enzyme action in E. aerogenes (Wendakoon and Sakaguchi, 1995).”
BackgroundInfluentialHyldgaard, M., Mygind, T., & Meyer, R. L. (2012) · Frontiers in Microbiology · doi:10.3389/fmicb.2012.00012 · Cited by 2,191
“, the histidine decarboxylase, is also inhibited by cinnamaldehyde (Wendakoon and Morihiko, 1995).”
BackgroundEffect of essential oils on pathogenic bacteria
Nazzaro, F., Fratianni, F., De Martino, L., Coppola, R., & De Feo, V. (2013) · Pharmaceuticals · doi:10.3390/ph6121451 · Cited by 2,186
“Cinnamaldehyde is indeed capable of altering the lipid profile of the microbial cell membrane [47].”
BackgroundEdris, A. E. (2007) · Phytotherapy Research · doi:10.1002/ptr.2072 · Cited by 1,264
“Impairment of bacterial enzyme systems may also be a potential mechanism of action (Wendakoon and Sakaguchi, 1995).”
BackgroundInvited review: essential oils as modifiers of rumen microbial fermentation
Calsamiglia, S., Busquet, M., Cardozo, P. W., Castillejos, L., & Ferret, A. (2007) · Journal of Dairy Science · doi:10.3168/jds.2006-644 · Cited by 1,014
“The antimicrobial activity of cinnamaldehyde is likely related to the reactivity of its carbonyl group (Wendakoon and Sakaguchi, 1995; Helander et al., 1998), but the exact mechanism of action is not known.”
BackgroundSwamy, M. K., Akhtar, M. S., & Sinniah, U. R. (2016) · Evidence-Based Complementary and Alternative Medicine · doi:10.1155/2016/3012462 · Cited by 949
Negi, P. S. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2012.03.006 · Cited by 687
“Interaction of cinnamaldehyde with the cell membrane may cause its disruption to disperse the proton motive force by leakage of small ions or it can inhibit the enzymes necessary for amino acid biosynthesis (Wendakoon and Sakaguchi, 1995).”
BackgroundSynergy between essential oil components and antibiotics: a review
Langeveld, W. T., Veldhuizen, E. J. A., & Burt, S. A. (2013) · Critical Reviews in Microbiology · doi:10.3109/1040841x.2013.763219 · Cited by 629
“…or activity of staphylococcal enterotoxin A and B, toxic shock syndrome toxin 1 and a -haemolysin, in S. aureus (Qiu et al., 2010); and the carbonyl group on cinnamaldehyde may bind to proteins to inhibit the function of bacterial amino acid decarboxylases (Wendakoon & Sakaguchi, 1993, 1995).”
BackgroundOuattara, B., SIMARD, R. E., Holley, R. A., Piette, G., & Bégin, A. (1997) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(97)00070-6 · Cited by 599
Delamare, A. P. L., Moschen-Pistorello, I. T., Artico, L. D. O., Atti-Serafini, L., & Echeverrigaray, S. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.09.078 · Cited by 540
Gill, A. O., & Holley, R. A. (2006) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2005.10.009 · Cited by 553
Antibacterial mechanisms of cinnamon and its constituents: A review
Vasconcelos, N. G., Croda, J., & Simionatto, S. (2018) · Microbial Pathogenesis · doi:10.1016/j.micpath.2018.04.036 · Cited by 550
Control of Biogenic Amines in Food—Existing and Emerging Approaches
Naila, A., Flint, S., Fletcher, G. C., Bremer, P. J., & Meerdink, G. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01774.x · Cited by 508
“Biogenic amine formation can be controlled through inhibiting microbial growth or inhibiting the decarboxylase activity of microbes (Wendakoon and Sakaguchi 1995).”
BackgroundAntimicrobial Activity of Chitosan Films Enriched with Essential Oils
Zivanovic, S., Chi, S., & Draughon, A. F. (2005) · Journal of Food Science · doi:10.1111/j.1365-2621.2005.tb09045.x · Cited by 505
Use of Essential Oils in Bioactive Edible Coatings: A Review
Sánchez‐González, L., Vargas, M., González‐Martínez, C., Chiralt, A., & Cháfer, M. (2011) · Food Engineering Reviews · doi:10.1007/s12393-010-9031-3 · Cited by 504
“For instance, cinnamaldehyde is not able to induce the disruption of cellular membrane but inhibits the activity of Enterobacter aerogenes amino acid decarboxylase enzymes involved in cell metabolic pathways [137].”
BackgroundPlant Extracts Affect In Vitro Rumen Microbial Fermentation
Busquet, M., Calsamiglia, S., Ferret, A., & Kamel, C. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72137-3 · Cited by 495
“Although the mechanism of action of cinnamaldehyde as an antimicrobial remains poorly understood, some authors suggested that the carbonyl group might be the active site (Wendakoon and Sakaguchi, 1995; Helander et al., 1998).”
BackgroundBiological properties of medicinal plants: a review of their antimicrobial activity
Silva, N., & Júnior, A. F. (2010) · The Journal of venomous animals and toxins including tropical diseases · doi:10.1590/s1678-91992010000300006 · Cited by 467
Gill, A. O., & Holley, R. A. (2004) · Applied and Environmental Microbiology · doi:10.1128/aem.70.10.5750-5755.2004 · Cited by 439
“5 mM, histidine decarboxylase) (29) is unlikely because of the rapidity of ATP inhibition or depletion.”
BackgroundKsouri, R., Megdiche-Ksouri, W., Jallali, I., Debez, A., Magné, C., Isoda, H., & Abdelly, C. (2011) · Critical Reviews in Biotechnology · doi:10.3109/07388551.2011.630647 · Cited by 437
“The hydroxyl group on eugenol is thought to bind to proteins, preventing enzyme action in the bacteria (Wendakoon and Sakaguchi, 1995).”
BackgroundFitzgerald, D. J., Stratford, M., Gasson, M. J., Ueckert, J., Bos, A. P., & Narbad, A. (2004) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2004.02275.x · Cited by 439
“Phenolic compounds have been shown to inhibit DNA, RNA and protein synthesis (Nes and Eklund 1983), glucose uptake (Evans and Martin 2000) and enzyme activities (Rico-Munoz et al. 1987; Wendakoon and Sakaguchi 1995; Kreydiyyeh et al. 2000).”
BackgroundControl of Salmonella in foods by using essential oils: A review
Bajpai, V. K., Baek, K.-H., & Kang, S. C. (2011) · Food Research International · doi:10.1016/j.foodres.2011.04.052 · Cited by 437
“Some of the PEOs and their volatiles are found to be responsible in inhibiting the enzymatic proteins in some bacterial pathogens (Wendakoon & Sakaguchi, 1995).”
BackgroundSingh, N., Singh, R. K., Bhunia, A. K., & Stroshine, R. L. (2002) · LWT · doi:10.1006/fstl.2002.0933 · Cited by 395
Evaluation of antilisterial action of cilantro oil on vacuum packed ham
Gill, A. O., DELAQUIS, P. J., Russo, P., & Holley, R. A. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00712-7 · Cited by 398
Fermentation-enabled wellness foods: A fresh perspective
Xiang, H., Sun‐Waterhouse, D., Waterhouse, G. I. N., Cui, C., & Ruan, Z. (2019) · Food Science and Human Wellness · doi:10.1016/j.fshw.2019.08.003 · Cited by 377
Raybaudi‐Massilia, R. M., Mosqueda‐Melgar, J., Soliva‐Fortuny, R., & Martín‐Belloso, O. (2009) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2009.00076.x · Cited by 348
Cinnamaldehyde and its derivatives, a novel class of antifungal agents
Shreaz, S., Wani, W. A., Behbehani, J. M., Raja, V., Irshad, M., Karched, M., Ali, I., Siddiqi, W. A., & Hun, L. T. (2016) · Fitoterapia · doi:10.1016/j.fitote.2016.05.016 · Cited by 355
Hammerbacher, A., Coutinho, T. A., & Gershenzon, J. (2019) · Plant Cell & Environment · doi:10.1111/pce.13602 · Cited by 301
Oussalah, M., Caillet, S., Saucier, L., & Lacroix, M. (2006) · Meat Science · doi:10.1016/j.meatsci.2005.11.019 · Cited by 307
Essential oils as alternatives to antibiotics in swine production
Omonijo, F. A., Ni, L., Gong, J., Wang, Q., Lahaye, L., & Yang, C. (2017) · Animal nutrition · doi:10.1016/j.aninu.2017.09.001 · Cited by 331
Antimicrobial Plant Metabolites: Structural Diversity and Mechanism of Action
Radulović, N. S., Blagojević, P. D., Stojanović-Radić, Z. Z., & Stojanović, N. M. (2013) · Current Medicinal Chemistry · doi:10.2174/0929867311320070008 · Cited by 340
Burt, S. A., van der Zee, R., Koets, A. P., de Graaff, A. M., van Knapen, F., Gaastra, W., Haagsman, H. P., & Veldhuizen, E. J. A. (2007) · Applied and Environmental Microbiology · doi:10.1128/aem.00340-07 · Cited by 280
“There are also indications for the inhibition of other enzymes (39).”
BackgroundInhibition of bacterial cell division protein FtsZ by cinnamaldehyde
Domadia, P., Swarup, S., Bhunia, A., Sivaraman, J., & Dasgupta, D. (2007) · Biochemical Pharmacology · doi:10.1016/j.bcp.2007.06.029 · Cited by 276
“[48] Wendakoon CN, Sakaguchi M.”
BackgroundPotential application of essential oils as antimicrobial preservatives in cheese
Khorshidian, N., Yousefi, M., Khanniri, E., & Mortazavian, A. M. (2017) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2017.09.020 · Cited by 275
ANTIMICROBIAL ACTIVITY OF SPICES 1
Ceylan, E., & Fung, D. Y. C. (2004) · Journal of Rapid Methods & Automation in Microbiology · doi:10.1111/j.1745-4581.2004.tb00046.x · Cited by 256
Busquet, M., Calsamiglia, S., Ferret, A., Cardozo, P. W., & Kamel, C. (2005) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(05)72928-3 · Cited by 248
Fadli, M., Saad, A., Sayadi, S., Chevalier, J., Mezrioui, N.-E., Pagès, J., & Hassani, L. (2012) · Phytomedicine · doi:10.1016/j.phymed.2011.12.003 · Cited by 244
Gill, A. O., & Holley, R. A. (2006) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2006.04.046 · Cited by 234
Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets
Abdou, E. S., Galhoum, G. F., & Mohamed, E. N. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.05.026 · Cited by 219
Machebœuf, D., Morgavi, D., Papon, Y., Mousset, J. L., & Arturo‐Schaan, M. (2007) · Animal Feed Science and Technology · doi:10.1016/j.anifeedsci.2007.05.044 · Cited by 222
Vaseeharan, B., & Thaya, R. (2013) · Aquaculture International · doi:10.1007/s10499-013-9729-3 · Cited by 201
“The carbonyl group of cinnamaldehyde is thought to be responsible for anti-microbial action by binding to cellular proteins and preventing them from functioning properly (Wendakoon and Sakaguchi 1995).”
BackgroundAntibacterial activity of cinnamon essential oils and their synergistic potential with antibiotics
Atki, Y. E., Aouam, I., Kamari, F. E., Taroq, A., Nayme, K., Timinouni, M., Lyoussi, B., & Abdellaoui, A. (2019) · Journal of Advanced Pharmaceutical Technology amp Research · doi:10.4103/japtr.japtr_366_18 · Cited by 197
“The analysis of the combination was obtained by calculating the fractional inhibitory concentration index (FICI) using the following formula: [22] FIC index (FICI Where (A) is cinnamon EO and (B) is one of the antibiotics.”
MethodOuattara, B., Sabato, S. F., & Lacroix, M. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00436-6 · Cited by 185
“Wendakoon and Sakaguchi, 1995 .”
Analysis of the inhibition of food spoilage yeasts by vanillin
Fitzgerald, D. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00059-x · Cited by 187
Hosseini, S. F., Ghaderi, J., & Gómez-Guillén, M. C. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107249 · Cited by 180
Bouhdid, S., Abrini, J., Amensour, M., Zhiri, A., Espuny, M. J., & Manresa, Á. (2010) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2010.04740.x · Cited by 181
“This compound also inhibits carboxylase activity of Enterobacter aerogenes (Wendakoon and Sakaguchi 1995).”
BackgroundStructure−Function Analysis of the Vanillin Molecule and Its Antifungal Properties
Fitzgerald, D. J., Stratford, M., Gasson, M. J., et al. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf048575t · Cited by 153
Zhou, F. L., Ji, B., Zhang, H., Jiang, H., Yang, Z., Li, J., Li, J., & Yan, W. (2007) · Journal of Food Safety · doi:10.1111/j.1745-4565.2007.00064.x · Cited by 151
Antimicrobial effectiveness of spices: an approach for use in food conservation systems
de Souza, E. L., Stamford, T. L. M., Lima, E. D. O., Trajano, V. N., & Barbosa‐Filho, J. M. (2005) · Brazilian Archives of Biology and Technology · doi:10.1590/s1516-89132005000500007 · Cited by 144
“Cinnamaldehyde, a nonphenolic compound from many spices essential oils showed antimicrobial properties by inhibiting amino acid decarboxylase activity (Wendakoon and Sakaguchi, 1995).”
BackgroundLekjing, S. (2015) · Meat Science · doi:10.1016/j.meatsci.2015.10.003 · Cited by 146
Clemente, I., Aznar, M., Silva, F., & Nerı́n, C. (2016) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2016.05.013 · Cited by 145
Antibacterial effect of plant-derived antimicrobials on major bacterial mastitis pathogens in vitro
Baskaran, S. A., Kazmer, G. W., Hinckley, L. S., Andrew, S. M., & Venkitanarayanan, K. (2009) · Journal of Dairy Science · doi:10.3168/jds.2008-1384 · Cited by 147
“Yet another mechanism by which cinnamon oil and its components kill microorganisms is by their inhibitory effect on enzymes such as amino acid decarboxylases (Wendakoon and Sakaguchi, 1995).”
BackgroundGarcía‐García, R., López‐Malo, A., & Palou, E. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.02005.x · Cited by 141
Mosqueda‐Melgar, J., Raybaudi‐Massilia, R. M., & Martín‐Belloso, O. (2007) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2007.09.003 · Cited by 139
(2008) · African Journal of Microbiology Research · doi:10.5897/ajmr.9000180 · Cited by 132
“The activity of cinnamon is due to the presence of cinnamaldehyde, an aromatic aldehyde that inhibits amino acid decarboxylase activity (Wendakoon and Sakaguchi, 1995), and has been proven to be active against many pathogenic bacteria (Suresh et al., 1992).”
BackgroundMosqueda‐Melgar, J., Raybaudi‐Massilia, R. M., & Martín‐Belloso, O. (2008) · Food Microbiology · doi:10.1016/j.fm.2008.01.002 · Cited by 134
Saïdana, D., Mahjoub, M. A., Boussaada, O., Chriaa, J., Chéraif, I., Daami, M., Mighri, Z., & Helal, A. N. (2007) · Microbiological Research · doi:10.1016/j.micres.2006.07.009 · Cited by 129
Raybaudi-Massilia, R. M., Rojas-Graü, M. A., Mosqueda-Melgar, J., & Martín-Belloso, O. (2008) · Journal of Food Protection · doi:10.4315/0362-028x-71.6.1150 · Cited by 124
Veras, H. N. H., Rodrigues, F. F. G., Colares, A. V., de Menezes, I. R. A., Coutinho, H. D. M., Botelho, M. A., & da Costa, J. G. M. (2012) · Fitoterapia · doi:10.1016/j.fitote.2011.12.024 · Cited by 130
“Impairment of bacterial energy systems may also be a mechanism of action due the direct or gaseous combination of compounds and essential oils with the microorganisms [33,34].”
BackgroundMechanisms of bactericidal action of Eugenol against Escherichia coli
Jeyakumar, G. E., & Lawrence, R. (2020) · Journal of Herbal Medicine · doi:10.1016/j.hermed.2020.100406 · Cited by 121
Oussalah, M., Caillet, S., Salmieri, S., Saucier, L., & Lacroix, M. (2006) · Journal of Food Protection · doi:10.4315/0362-028x-69.10.2364 · Cited by 119
“, proteins and nucleic acids) and therefore inhibits the growth of microorganisms (31).”
BackgroundFood Preservation - A Biopreservative Approach
Rasooli, I. (2007) · Cited by 116
Andevari, G. T., & Rezaei, M. (2011) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2011.02750.x · Cited by 111
Synergistic interactions of cinnamaldehyde in combination with carvacrol against food-borne bacteria
Ye, H., Shen, S., Xu, J., Lin, S., Yuan, Y., & Jones, G. S. (2013) · Food Control · doi:10.1016/j.foodcont.2013.05.032 · Cited by 110
Si, W., Gong, J., Chanas, C., Cui, S. W., Yu, H., Caballero, C., & Friendship, R. M. (2006) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2006.03045.x · Cited by 106
“Prevention of the action of amino acid decarboxylases through the binding of the carbonyl group to proteins has also been speculated in Enterobacter aerogenes (Wendakoon and Sakaguchi 1995).”
BackgroundSynergy effects of the antibiotics gentamicin and the essential oil of Croton zehntneri
Rodrigues, F. F. G., da Costa, J. G. M., & Coutinho, H. D. M. (2009) · Phytomedicine · doi:10.1016/j.phymed.2009.04.004 · Cited by 107
“Impairment of bacterial enzyme systems may also be a potential mechanism of action (Wendakoon and Sakaguchi 1995).”
BackgroundAntimicrobial and Antioxidant Activities of Essential Oils of Satureja thymbra Growing Wild in Libya
Giweli, A., Džamić, A. M., Sokóvić, M., Ristić, M., & Marin, P. D. (2012) · Molecules · doi:10.3390/molecules17054836 · Cited by 104
de Oliveira, C. E. V., Stamford, T. L. M., Neto, N. J. G., & de Souza, E. L. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.11.019 · Cited by 102
Ravishankar, S., Zhu, L., Reyna-Granados, J. R., Law, B. F., Joens, L. A., & Friedman, M. (2010) · Journal of Food Protection · doi:10.4315/0362-028x-73.2.234 · Cited by 101
“For example, the carbonyl group of cinnamaldehyde appears to bind to proteins in Enterobacter aerogenes, preventing the action of amino acid carboxylases (47).”
BackgroundWalsh, D. J., Livinghouse, T., Goeres, D. M., Mettler, M. K., & Stewart, P. S. (2019) · Frontiers in Chemistry · doi:10.3389/fchem.2019.00653 · Cited by 104
“cereus, causing degradation of the cell membrane (Thoroski et al., 1989;Wendakoon and Sakaguchi, 1995).”
BackgroundWilliams, A. R., Ramsay, A., Hansen, T. V. A., et al. (2015) · Scientific Reports · doi:10.1038/srep14791 · Cited by 98
“The exact mechanism of the anthelmintic effect can only be speculated upon, but CA being an α , β unsaturated aldehyde can react with various nitrogen groups and interference with key enzymes and subsequent cell lysis has been proposed as an antibacterial mechanism of CA 36,37 .”
BackgroundBevilacqua, A., Corbo, M. R., & Sinigaglia, M. (2010) · Journal of Food Protection · doi:10.4315/0362-028x-73.5.888 · Cited by 98
Sandri, I. G., Zacaria, J., Fracaro, F., Delamare, A. P. L., & Echeverrigaray, S. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.09.032 · Cited by 98
Antibiofilm Effect of Trans-Cinnamaldehyde on Uropathogenic Escherichia coli
Amalaradjou, M. A. R., Narayanan, A., Baskaran, S. A., & Venkitanarayanan, K. (2010) · The Journal of Urology · doi:10.1016/j.juro.2010.03.006 · Cited by 102
Mosqueda‐Melgar, J., Raybaudi‐Massilia, R. M., & Martín‐Belloso, O. (2011) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2011.03.004 · Cited by 100
Mohammed, M. J., & Al-Bayati, F. A. Y. (2009) · Phytomedicine · doi:10.1016/j.phymed.2008.12.026 · Cited by 95
Essential Oil Nanoemulsions and their Antimicrobial and Food Applications
Pathania, R., KHAN, H., Kaushik, R., & Khan, M. A. (2018) · Current Research in Nutrition and Food Science Journal · doi:10.12944/crnfsj.6.3.05 · Cited by 98
Oussalah, M., Caillet, S., Salmieri, S., Saucier, L., & Lacroix, M. (2007) · Journal of Food Protection · doi:10.4315/0362-028x-70.4.901 · Cited by 93
“, proteins and nucleic acids) (9) and therefore inhibits the growth of microorganisms (35).”
BackgroundImpact of plant derivatives on the growth of foodborne pathogens and the functionality of probiotics
Gyawali, R., & Ibrahim, S. A. (2012) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-012-4117-x · Cited by 91
“…phenolic compounds can sensitize the phospholipid bilayer of the cytoplasmic membrane causing increased permeability , unavailability of vital intracellular components, and impairment of bacterial enzyme systems (Juven et al. 1994; Kim et al. 1995; Farag et al. 1989; Wendakoon and Sakaguchi 1995).”
BackgroundAl-Bayati, F. A. Y., & Mohammed, M. J. (2009) · Pharmaceutical Biology · doi:10.1080/13880200802430607 · Cited by 90
“It is thought that the carbonyl group of cinnamaldehyde binds to proteins and prevents the action of amino acid decarboxylases in Enterobacter aerogenes (Wendakoon & Sakaguchi, 1995).”
BackgroundRattanachaikunsopon, P., & Phumkhachorn, P. (2010) · Fisheries Science · doi:10.1007/s12562-010-0218-6 · Cited by 92
“hyde may damage and destroy the bacterial cell surface [35], inhibit amino acid decarboxylase activity [36] and”
BackgroundAbdelwahab, S. İ., Zaman, F. Q., Mariod, A. A., Yaacob, M., Abdelmageed, A. H. A., & Khamis, S. (2010) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.4140 · Cited by 87
In VitroAntimicrobial and Modulatory Activity of the Natural Products Silymarin and Silibinin
de Oliveira, D. R., Tintino, S. R., Morais‐Braga, M. F. B., Boligon, A. A., Athayde, M. L., Coutinho, H. D. M., de Menezes, I. R. A., & Fachinetto, R. (2015) · BioMed Research International · doi:10.1155/2015/292797 · Cited by 87
“The interaction with bacterial enzymes can also be related to the synergistic mechanism of natural products with antibiotics [39], which can be obtained from an extract or from the combination of extracts, synthetic products, antibiotics, and other natural products [40, 41].”
Keerthirathne, T. P., Ross, K., Fallowfield, H., & Whiley, H. (2016) · Pathogens · doi:10.3390/pathogens5040063 · Cited by 87
“[70], some PEOs can hinder the enzymatic reactions through the inhibition of the proteins of bacteria [70].”
BackgroundAntibacterial activities of plant essential oils against Legionella pneumophila
Chang, C., Chang, W.-L., Chang, S., & Cheng, S. (2007) · Water Research · doi:10.1016/j.watres.2007.07.008 · Cited by 81
“…may severely damage and destroy the surface structure of E. coli O157:H7 (Kim et al., 2004), inhibit amino acid decarboxylase activity of Enterobacter aerogenes (Wendakoon and Sakaguchi 1995) and decrease cellular glutathione levels in E. coli and S. typhimurium (Haines and Shankel 1990).”
BackgroundMu, H., Chen, H., Fang, X., Mao, J., & Gao, H. (2012) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.5605 · Cited by 83
The effects of essential oils and their major compounds on fish bacterial pathogens – a review
da Cunha, J. A., Heinzmann, B. M., & Baldisserotto, B. (2018) · Journal of Applied Microbiology · doi:10.1111/jam.13911 · Cited by 80
“…transport, ATP production, and alteration of fatty acid and lipid profiles of bacteria; in addition to direct action on some bacterial enzymes such as carboxylase, protease, ATPase, and amylase as well as bacterial growth (Thoroski et al. 1989; Wendakoon and Sakaguchi 1995; Nazzaro et al. 2013).”
BackgroundGao, C., Tian, C., Lu, Y.-H., Xu, J., Luo, J., & Guo, X.-P. (2010) · Food Control · doi:10.1016/j.foodcont.2010.09.038 · Cited by 78
Bajpai, V. K., Kang, S.-R., Xu, H., Lee, S.-G., Baek, K.-H., & Kang, S.-C. (2011) · The Plant Pathology Journal · doi:10.5423/ppj.2011.27.3.207 · Cited by 79
“Cinnamon oil and its components have been shown to inhibit amino acid decarboxylases in Gram-negative bacterium (Wendakoon and Sakaguchi, 1995).”
BackgroundArancibia, M. Y., Giménez, B., López-Caballero, M. E., Gómez-Guillén, M. C., & Montero, P. (2014) · LWT · doi:10.1016/j.lwt.2014.06.031 · Cited by 75
Valcourt, C., Saulnier, P., Umerska, A. M., Zanelli, M. P., Montagu, A., Rossines, E., & Joly‐Guillou, M. (2015) · International Journal of Pharmaceutics · doi:10.1016/j.ijpharm.2015.11.042 · Cited by 78
Essential oils and their applications in animal nutrition
Giannenas, Ι., Christaki-Sarikaki, E., Bonos, E., & Florou-Paneri, P. C. (2013) · Medicinal & Aromatic Plants · doi:10.4172/2167-0412.1000140 · Cited by 78
Lee, J.-E., Jung, M., Lee, S., Huh, M., Seo, S., & Park, I. (2020) · Pesticide Biochemistry and Physiology · doi:10.1016/j.pestbp.2020.02.012 · Cited by 73
Edible Coatings Enriched with Essential Oils and their Compounds for Fresh and Fresh-cut Fruit
Antunes, M. D. C., Gago, C., Cavaco, A. M., & Miguel, M. G. (2012) · Recent Patents on Food Nutrition & Agriculture · doi:10.2174/2212798411204020114 · Cited by 71
“Other studies have demonstrated that some components are able to act on the cytoplasmic membrane proteins or to inhibit the activity of some enzymes involved in cell metabolic pathways [37-41].”
BackgroundYousefi, M., Khorshidian, N., & Hosseini, H. (2020) · Frontiers in Nutrition · doi:10.3389/fnut.2020.577287 · Cited by 70
Mousavi, F., Bojko, B., Bessonneau, V., & Pawliszyn, J. B. (2016) · Journal of Proteome Research · doi:10.1021/acs.jproteome.5b00992 · Cited by 72
Shelf Life of Leafy Vegetables Treated with Natural Essential Oils
Ponce, A. G., del Valle, C., & Roura, S. I. (2004) · Journal of Food Science · doi:10.1111/j.1365-2621.2004.tb15515.x · Cited by 66
Kołodziej, B. (2011) · Journal of Medicinal Plants Research · doi:10.5897/jmpr11.1098 · Cited by 65
Guerra, F. Q. S., Mendes, J. M., de Sousa, J. P., Morais‐Braga, M. F. B., Santos, B., Coutinho, H. D. M., & Lima, E. D. O. (2011) · Natural Product Research · doi:10.1080/14786419.2011.647019 · Cited by 66
Gupta, A., Duhan, J., Tewari, S., et al. (2013) · International Endodontic Journal · doi:10.1111/iej.12058 · Cited by 63
Todd, J., Friedman, M., Patel, J., Jaroni, D., & Ravishankar, S. (2013) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2013.06.021 · Cited by 63
“In Enterobacter aerogenes, cinnamaldehyde is known to bind to proteins and prevent the action of amino acid carboxylases (Wendakoon and Sakaguchi, 1995).”
Background
Metadata
- Authors
- Wendakoon, C. N., & Sakaguchi, M.
- Affiliations
- Kyoto University (JP)
- Venue
- Journal of Food Protection
- Publisher
- Elsevier BV
- Published
- 1995-03
- Volume
- 58
- Issue
- 3
- Pages
- 280-283
- ISSN
- 0362-028X (ISSN-L)
- OpenAlex
- W2409189647
- Cited by
- 377
- References
- 0
- Citations by year
- 2026: 2 · 2025: 7 · 2024: 15 · 2023: 17 · 2022: 14 · 2021: 14 · 2020: 18 · 2019: 16 · 2018: 16 · 2017: 16 · 2016: 24 · 2015: 23 · 2014: 18 · 2013: 28 · 2012: 27
- FWCI
- 0.12
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Food Protection (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Polyamine Metabolism and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Immunology and Microbiology › Applied Microbiology and Biotechnology › Antimicrobial agents and applications
- Keywords
- Enterobacter aerogenes, spices, histidine decarboxylase, lysine decarboxylase, ornithine decarboxylase, cinnamaldehyde, eugenol, Syzygium aromaticum, cinnamon, nutmeg, allspice, sage, antimicrobial food additives
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
